Monday, 18 August 2014

This is so simple and so delicious... even better the next day for lunch. 


1 cup of cooked red quinoa
250g baby rosa tomatoes
1 tablespoon of Pesto (your choice!)
200g feta
3 green onions
4 medium chicken breasts
Pumpkin seeds
1 avo, chopped
1 tin chickpeas, drained
Salt, pepper and lemon juice to taste
Olive Oil

First you prep the ingredients separately as follows:
  • Chicken- coat in salt, pepper, olive oil and lemon and place in a pre heated oven (200'C) for 15 mins. Check to see if they are cooked- the juices will run clear. Leave to cool and then chop into bite-sized pieces and place in a bowl.
  • Baby rosa tomatoes- I like to roast these too. Coat in olive oil and place on a baking tray under your chicken in a preheated oven (200'C). These will also take about 15 mins depending on how 'roasted' you like them. Add these to the bowl with the cooled chicken.
  • Chop the spring onion and add to the bowl.
  • Add the drained chickpeas
  • Crumble in the feta.
  • Add your cooked red quinoa 
  • Add your pesto and then follow with salt, pepper, lemon juice and olive oil to taste.
  • Finish off with chopped avo, a sprinkle of pumpkin seeds and ENJOY!!
Serve with a nice crisp white wine- we drank a La Motte Sauvignon Blanc 2012.